Pringles are a popular form of “potato” chip that became famous for their unique, conveniently stack-able shape. The fact that they came in a can immediately set them apart from other snacks, marketing-wise at least, and combined with their soft texture and salty taste they quickly became a staple in American junk food.
Although most people consider Pringles to be “potato” chips, a court case has revealed that Pringles contain a lot less potato than one might expect.
Pringles Are Less Than 50% Potato
The previous manufacturers of Pringles, Procter & Gamble, went to court several years ago to challenge a Value Added Tax (VAT) decision which would subject Pringles to the standard 17.5% rate of VAT. This demand for a VAT on Pringles was due to the fact that it was supposedly a “potato crisp project”, which, unlike most food products, are subject to a VAT.
Procter & Gamble fought against this tax subjection by admitting that less than half of Pringles is made up of potato product. The manufacturer also argued that their product is unlike other potato crisps due to their “mouth melt” taste, “uniform color”, “regular shape” and the fact that these properties are “not found in nature.”
Justice Nicholas Warren, the judge presiding over the case, concurred that Pringles were not a potato product. He claimed that Pringles did not meet the criteria to be considered potato crisps, being made with potato flour, corn flour, wheat starch and rice flour together with emulsifiers and seasoning, leaving them with a potato content of 42%.
This decision not only confirmed that Pringles “potato” chips are not really a potato product, but it also saved Procter & Gamble millions of dollars in taxes. This really proves that large corporations such as Procter & Gamble care more about saving money than even pretending to produce food products, let alone actually produce them.
How To Make Real Potato Chips
Instead of buying “potato” chips that are actually made of less than 50% potato, you can make your own chips that are 100% potato. Here is what you’ll need:
- Three tablespoons of olive oil
- Two pounds of russet potatoes
- Ground Pepper
- Pinch of cayenne pepper
- Coarse salt
- Preheat oven to around 400 degrees and prepare two baking sheets
- Cut russet potatoes into slices that are around a quarter-inch thick
- In a large bowl, add the potatoes, one tablespoon of salt, the cayenne pepper, the olive oil and the pepper
- Toss/mix everything together
- Lay the potato slices on the baking sheet, leaving around a quarter-inch of space in between them
- Put them in the over for 30 minutes, flipping them halfway, or until they are crispy and golden-brown
- After you remove them from the oven let them dry out for around five minutes before eating